Chicken and Quinoa San Choi Bow



  • 700g chicken mince
  • 1½ cups raw quinoa
  • 375g water chestnuts, drained & chopped
  • 1 medium large knob ginger, chopped
  • 2 medium hot chillies, chopped
  • ½ cup (100ml) tamari
  • ¼ cup (50ml) maple syrup
  • 2 tbsps camellia tea or macadamia nut oil
  • 1 tbsp sesame oil
  • 1 tbsp potato or corn flour
  • 15 iceberg lettuce cups
  • 5 sprigs coriander
  • some carrot & capsicum strips
  • slivers of shallots as garnish


Rinse quinoa well and cook absorption method, using 1 cup quinoa to 1¾ cups water. Heat oil in wok, add mince, chillies and ginger and cook for a couple of minutes, stirring constantly to break up any lumps. Add tamari and maple syrup and cook further. Mix potato or corn flour with a little water to thicken the mix slightly and to give it some glossy appearance. Check seasoning. Fill into washed and trimmed lettuce cups and garnish with sprinkles of carrot, shallot, capsicum and coriander. Serve with sweet chilli sauce and lime wedges on the side. Recipe provided by Gwinganna Lifestyle Retreat

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